Chicken Parisienne - cooking recipe

Ingredients

4 whole boneless, skinless chicken breasts, cut in half
1 can condensed cream of mushroom soup
1 (3 oz.) can (2/3 c.) mushrooms and liquid
1 c. dairy sour cream
1/2 c. cooking sherry
paprika

Preparation

Place chicken in 11 x 7 1/2 or 9 x 13-inch baking dish. Combine
cream
of\tmushroom
soup, mushrooms and liquid, sour cream
and
cooking
sherry.
Pour
over\tchicken.
Sprinkle generously\twith paprika.
Bake at 350\u00b0 about 1 to 1 1/4 hours or until tender.
Serve with hot fluffy rice.\tServes 8.